Let's be real: weeknights are chaos. Between school runs, meetings, and everything in between, getting a wholesome dinner on the table can feel like a win. That's where Recipe For Food comes in.
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This isn't just any recipe—it's my go-to when I need something hearty, flavorful, and forgiving. You probably have most of the ingredients in your pantry right now. And the best part? It all comes together in one skillet, so cleanup is a breeze.
I've tested this dish countless times to make sure it works for real life. Whether you're a seasoned cook or just starting out, you'll nail this on the first try. Let's dig in!
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
Thighs stay juicy and flavorful. You can substitute chicken breast, but reduce cooking time by 2-3 minutes to avoid dryness.
1 tablespoon olive oil
For searing. Use a neutral oil like canola if you prefer, but olive oil adds a nice fruity note.
1 medium yellow onion, diced
About 1 cup. Sweet onions like Vidalia work too, but yellow gives a stronger savory base.
3 cloves garlic, minced
Fresh garlic is key. If you're in a pinch, use 1 teaspoon pre-minced garlic from a jar.
1 cup (200g) long-grain white rice
Basmati or jasmine also work beautifully. Avoid instant rice; it will turn mushy.
1 ½ cups (360ml) chicken broth, low-sodium
Low-sodium lets you control the salt. Vegetable broth works for a vegetarian twist.
1 (14.5 oz / 400g) can diced tomatoes, undrained
Fire-roasted tomatoes add a smoky depth. If using plain, add a pinch of smoked paprika.
1 teaspoon dried oregano
Mediterranean oregano is best. Italian seasoning works as a substitute.
½ teaspoon smoked paprika
Adds a subtle smokiness. Regular paprika is fine, but you'll lose that campfire vibe.
¼ teaspoon red pepper flakes (optional)
For heat. Omit for a mild version or add more if you like it spicy.
Salt and freshly ground black pepper, to taste
Essential for bringing all the flavors together. Don't skip the fresh pepper!
2 tablespoons chopped fresh parsley, for garnish
Adds a fresh pop of color. Cilantro is a great swap if you prefer.
Tips & Tricks
Don't rush the browning
Let the chicken sit undisturbed for 3-4 minutes to get a golden crust. That's where the flavor lives.
Toast the rice
Stirring the rice in the skillet for 2 minutes before adding liquid gives it a nutty flavor and prevents mushiness.
Rest before serving
Letting the dish sit for 5 minutes after cooking allows the rice to absorb any remaining liquid and firm up.
Pro Tips
Step-by-Step Instructions
1. Season and Sear
Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken in a single layer and cook, undisturbed, for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more. Transfer to a plate (it won't be fully cooked through—that's fine).
2. Sauté Aromatics
Reduce heat to medium (300°F/150°C). Add onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Toast the Rice
Add rice and stir to coat with the oil and onion mixture. Cook for 2 minutes, stirring frequently, until the rice is slightly translucent and smells nutty.
4. Deglaze with Tomatoes
Pour in the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pan—that's flavor! Add oregano, smoked paprika, and red pepper flakes if using. Stir to combine.
5. Return Chicken and Simmer
Nestle the chicken pieces back into the skillet. Pour in the chicken broth and bring to a gentle boil (about 212°F/100°C). Once boiling, reduce heat to low (200°F/95°C), cover, and simmer for 18-20 minutes, until the rice is tender and has absorbed most of the liquid.
6. Rest and Fluff
Remove from heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and taste for seasoning. The rice should be tender and the chicken cooked through (internal temperature of 165°F/74°C).
7. Garnish and Serve
Sprinkle with fresh parsley and serve directly from the skillet. Enjoy the one-pan simplicity!
Delicious Variations
Vegetarian
Swap chicken for 1 can of chickpeas (drained) and use vegetable broth. Add a handful of spinach at the end.
Cheesy
Stir in ½ cup shredded cheddar or mozzarella during the last 5 minutes of cooking until melted.
Spicy
Add 1 chopped jalapeño with the onion and increase red pepper flakes to ½ teaspoon for a real kick.
How to Store Recipe For Food
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water, or microwave in 30-second bursts, stirring between, until hot.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
Yes, you can. Use 1 lb of boneless, skinless chicken breast, cut into 1-inch pieces. Because breast cooks faster, reduce the simmer time by 2-3 minutes and check for doneness at 15 minutes.
Q: What can I use instead of white rice?
Brown rice or quinoa work, but they need more liquid and a longer cooking time. For brown rice, use 2 cups of broth and simmer for 35-40 minutes. For quinoa, use 1 ½ cups broth and simmer for 15 minutes.
Q: Can I make this in a slow cooker?
Absolutely. Brown the chicken and onions first, then add everything to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, until rice is tender.
Q: How do I prevent the rice from getting mushy?
Don't stir too much after adding the liquid. Stirring releases starch and makes the rice sticky. Also, use long-grain rice and avoid overcooking.
Q: Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth and check that your diced tomatoes are gluten-free. All other ingredients are naturally gluten-free.
I'd love to hear how your Recipe For Food turns out! Tag me in your photos or leave a comment below. And remember, you don't need to be perfect—just start cooking. Try this tonight and enjoy a delicious meal that brings everyone to the table. Small steps, big impact.
Recipe For Food
Recipe For Food is a savory one-pan chicken and rice skillet that's ready in 30 minutes for a satisfying weeknight dinner.
🧂 Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice
- 1 ½ cups (360ml) chicken broth, low-sodium
- 1 (14.5 oz / 400g) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Season and Sear — Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add chicken in a single layer and cook, undisturbed, for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more. Transfer to a plate (it won't be fully cooked through—that's fine).
- 2Sauté Aromatics — Reduce heat to medium (300°F/150°C). Add onion and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
- 3Toast the Rice — Add rice and stir to coat with the oil and onion mixture. Cook for 2 minutes, stirring frequently, until the rice is slightly translucent and smells nutty.
- 4Deglaze with Tomatoes — Pour in the diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pan—that's flavor! Add oregano, smoked paprika, and red pepper flakes if using. Stir to combine.
- 5Return Chicken and Simmer — Nestle the chicken pieces back into the skillet. Pour in the chicken broth and bring to a gentle boil (about 212°F/100°C). Once boiling, reduce heat to low (200°F/95°C), cover, and simmer for 18-20 minutes, until the rice is tender and has absorbed most of the liquid.
- 6Rest and Fluff — Remove from heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and taste for seasoning. The rice should be tender and the chicken cooked through (internal temperature of 165°F/74°C).
- 7Garnish and Serve — Sprinkle with fresh parsley and serve directly from the skillet. Enjoy the one-pan simplicity!
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.
